Preparation / Directions:
In a large skillet brown beef in hot oil. Drain off fat. In Corck-Pot combine beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme, and bay leaf. Pour in beef broth and cooking sherry. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Discard bay leaf.
If using Low heat, turn to High heat. Mix together sour cream, flour, and water. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over noodles or rice.